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Bitter Gourd Pitlai Recipe
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Traditional Bitter Gourd Pitlai (Pavakkai Pitlai)
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Bitter Gourd Pitlai Recipe is one of the famous Tamil recipes from South India.
Course: Main Course, Side Dish
Cuisine: South Indian
Diet: Vegetarian
Keyword: Bitter Gourd Pitlai, Kathirikai Pitlai, Pakarkaai Pitlai, Pavakkai Pitlai Recipe
Servings: 4
Calories: 180 kcal
Author: Uppada Lakshmi
Ingredients
  • 2 medium bitter gourd approx. 200g, cut into 1/2-inch semi-circles
  • 1/2 cup toor dal split pigeon peas
  • 1 lemon-sized ball tamarind soaked in 1 cup warm water to extract juice
  • 1/2 tsp turmeric powder divided
  • 1 tsp jaggery powdered
  • 1.25 tsp rock salt adjust to taste
  • 1/3 cup boiled black chickpeas optional
  • 2.5 cups water total for cooking
For Fresh Pitlai Paste:
  • 1 tsp sesame oil
  • 1 tbsp chana dal
  • 1 tbsp coriander seeds
  • 1/2 tsp whole black peppercorns
  • 4 dried red chillies
  • 1/3 cup fresh grated coconut
  • 3 tbsp water for grinding
For Tempering:
  • 1 tbsp sesame oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp urad dal
  • 1/4 tsp asafoetida hing
  • 8 –10 fresh curry leaves
Instructions

  1. Cook Dal: Pressure cook toor dal with 1.5 cups water, 1/4 tsp turmeric, and 2 drops oil for 4 whistles until soft. Mash smooth; set aside.

  2. Roast Masala: Heat 1 tsp oil in a pan. Roast chana dal, coriander seeds, black peppercorns, and red chillies on medium-low until golden (2 mins). Add grated coconut; toast until light golden-brown (2 mins). Cool and grind with 3–4 tbsp water into a smooth paste.

  3. Boil Karela: In a pot, combine sliced bitter gourd, tamarind juice, 1/2 cup water, 1/4 tsp turmeric, and salt. Boil over medium heat for 10–12 minutes until bitter gourd is fork-tender. Add boiled black chickpeas if using.

  4. Combine & Simmer: Stir the ground coconut-spice paste and jaggery into the cooked gourd. Simmer for 3 minutes. Stir in the mashed toor dal plus 1/2 cup water. Simmer on low heat for 4–5 minutes until the gravy turns glossy and thick.

  5. Temper: Heat 1 tbsp oil in a small pan. Splutter mustard seeds, then add urad dal, hing, and curry leaves. Pour over the hot pitlai. Cover for 5 minutes before serving.

Recipe Notes

Toast the coconut gently on low heat to develop a rich, nutty flavor without scorching.

If the final dish tastes too sharp or bitter, stir in an extra 1/2 teaspoon of jaggery and a splash of water, then simmer for 1 minute.

Use sesame oil (gingelly oil) for authentic South Indian flavor.